ABSTRACT The objective of this study was to examine the physicochemical composition and sensory properties of Boursin cheese made from the milk of goats fed diets with increasing levels of cassava chips replacing corn. Eight lactating Alpine goats were distributed into two 4 × 4 Latin squares, where they were subjected to diets in which 0, 33, 66, and 100% of corn was replaced with cassava chips. The cheeses were prepared with individual milk of each goat for physicochemical, yield, […]